The Lobster's Fine Kettle of Fish: A Complete Fish and Shellfish Cook Book, 1958
| 20 minutes — 8 Servings | |||||||||||||||||
Ingredients
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InstructionsRinse scallops, and pat dry. Cut any large ones in half. Sprinkle with salt. Melt butter in a large skillet, and blend in brown sugar, pineapple chunks, and pinepple liquid. Add scallops. Cook over hot coals about 10 minutes, or until scallops are tender. Stir occasionally to coat them with sauce. |
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NotesThe original recipe calls for a #2 can of pineapple chunks - we adjusted the ingredient list to make clear what exactly that is. :) |
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